gourmet fillet

Ingredients for 4 servings:

• 4 fish fillets (e.g. Pangasius, about 700g)
• 400 g mushrooms
• 2 small shallots
• 4 tomatoes
• n. B. Cheese (Gouda), grated
• Salt
• pepper
• Dried herbs (e.g. herbs of Provence)
• e.g. vegetable broth, instant
• ½ lemon(s), the juice
• 6 tbsp butter
• 150 ml white wine
• 200 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fish fillet with mushrooms, tomatoes and cheese

Wash the fish fillets, pat dry, and drizzle with lemon juice. Season with salt and pepper. Clean the mushrooms and slice them. Peel and finely chop the shallots. Peel and finely chop the tomatoes. Peel and deseed the tomatoes, and cut them into small cubes. Grate the cheese (amount according to taste). Sauté the shallots and mushrooms in about 2 tablespoons of butter and season with salt and pepper. Heat about 4 tablespoons of butter in a large or two small pans. Add the fish fillets and sear briefly on one side. Turn over and distribute the mushrooms evenly among the four fillets. Arrange the diced tomatoes evenly on the fish. Season lightly with salt and pepper, and sprinkle with herbs. Pour in the white wine and cream. Simmer, then season again with salt, pepper, and a little vegetable stock, if desired. Sprinkle the grated cheese on top of the vegetables. Continue simmering with the lid on until the fish is cooked and the cheese has melted. Serve hot.